A hot, wholesome & delicious, protein-packed Breakfast on this gloomy, late fall morning. Outside, 40-70 mile per hour winds bearing down up on the shudders & shingles of my place, tornado warnings ring & the splendid natural glory of Michigan’s winter settles across the landscape. Yes, this is actually the condition of my surrounding environment. On the other hand, indoors by fireside, the weather is but a backdrop for a morning that has forced me into the warmth of this Bachelor’s kitchen. And, one-by-one, I devour these Mediterranean Lemon Yogurt Waffles, as if consuming the necessary volume of sustenance to last through a cold winter’s hibernation.

Now… beyond the warmth in my belly, I love these waffles for 3 reasons.

1. The recipe is easy breezy… Just whisk together 1 part whole wheat flour + 1 part Greek yogurt + 1 part this is the best thing I’ve ever put in my face before 10am. 2. These waffles are perfect for those that love their griddle cakes with a gentle, crisp & slightly caramelized exterior, while this slice of Heaven’s interior is light, fluffy & incredibly moist. 3. Loaded to the tilt with complex carbohydrates, healthy fats, & an imperial ton of protein, these bad boys are delivered from griddle to plate in less than 10min!! Oh… and, no 8-syllable preservatives, concentrated levels of super-saturated fats, bull $hit artificial flavors, &/or mercury-laden high fructose gmo corn syrup. A winner by all accounts!!

OK. Enough chit chat from this guy. Onward to get in where I fit in, articulate my temporomandibular joint in a fashion that supports smashing my mug around a second mantastic serving of this fantasticness, & then out to make a dynamite Sunday FUNday happen!

For this recipe, a bit of culinary debauchery & copious amounts of family-friendly, food-based pornography, click THIS LINK leading you back to the home page of my very favorite semi-dysfunctional food blog. Cheers!

With Thanksgiving only weeks away, I couldn’t be more excited to share one of my very favorite holiday recipes & perfect alternative to the classic stuffed, dry roasted, flavorless, cardboard-tasting, over-baked bird in the oven.

As I mentally prepare for a feast & lay this turkey to flame, I prefer to imagine myself as a Knight of the Round Table, spinning yarns of battle, rejoicing in fellowship of my kinsmen, singing songs of the land, dancing about with fair maidens galore, consuming goblets of brewski, & recklessly devouring one handful after another of these gargantuan, bad2bone, mouth-watering grilled turkey legs!

OK. OK. I think you get the idea. Before my imagination runs upon a wild tangent of which I shall not recover… allow me to indulge for a moment upon this slice of Thanksgiving Heaven.

First & foremost, this fool-proof recipe is both mouth-wateringly delicious (needless to say, as it would not be posted to this blog otherwise) & a huge time-saver when comparing against the traditional roast bird, which consumes upto 24 hours in brine & minimum 8-10 hours in prep / cooking (1. 34hrs to cook a bird is a shit-ton of time. 2. Ain’t nobody got time for that. 3. If you do got time for that… consider getting a job or volunteering for the needy, then making this recipe (ie. Win/Win)). Following brine, these legs will be from grill grates to guests plates in LESS THAN 2HOURS – Providing ample opportunity for maximum time allocation to partaking in song, dance, & beverage consumption amongst kinsman!

That said, this recipe starts with a traditional brine, soaking the turkey in a solution of salt, water & sugar. After brining, the savory dry rub is liberally applied & the turkey is brought to fire where it is seared over intense direct heat of the grill’s hottest grates. Then, the bird legs are set to rest upon alder planks, over indirect heat, where in the final minutes of grilling a honey glaze is applied, caramelizing over the crisp exterior skin, encasing the tender dark meat just below the surface. This sweet honey glaze brings full-circle the natural juicy, salty & smoky flavors of the turkey, with the bold, coarse & spicy seasonings of the dry rub. Absolutely. Incredible.

Indulgence upon delectable nature of this recipe, complete.

Now, do the right thing. Grab those bird legs & get to your grill – It’s time to deliver a holiday meal your loved ones won’t soon forget! Until then, may this Thanksgiving find you rich in blessings & gratitude, poor in misfortune, & surrounded by family, friends & those you love the most! To you & yours, Cheers!

The attached Pictograms & commentary are excerpts from a marvelous article by Chasing Delicious. I love how the visual aids simply, but effectively communicate those Fruits, Veggies, & Herbs/Spices which are in-season. Take a few moments to familiarize yourself with the Pictograms, read through the highlighting tips & for the full article, click link at bottom of this post.

Food 4 Thought: Are you purchasing in-season Fruit?!

“Tips for picking fruits: Don’t squeeze the damn thing. Not only will this tell you little to nothing about the quality of the fruit but all it does is damage it or you or the next person who comes along and picks it up. Instead pick it up and feel the weight. Most fruits, especially oranges and apples, should feel heavy for their size; this is typically an indication of a dense, juicy fruit.”
-Chasing Delicious (http://chasingdelicious.com/kitchen-101-produce/)

Food 4 Thought: Are you purchasing in-season Vegetables?!

“Tips for picking vegetables: Smell can be a very good sense to pay attention to when buy produce, especially for many vegetables. Most will have a delightfully pungent smell – obviously specific to the type of vegetable – so those with no smell might not be fresh or were picked too soon. Again, read the label on the vegetable. Where it comes from is a big indicator of freshness and whether it is in season in your area or not.”
-Chasing Delicious (http://chasingdelicious.com/kitchen-101-produce/)

Food 4 Thought: Are you purchasing in-season Herbs?!

“Tips for picking herbs: With herbs, you can trust both sight and smell. Most herbs are a vibrant color at their healthiest and most herbs will also carry a very strong smell. The best indicator for fresh herbs is taste. Don’t be afraid to clip off a leaf and take a taste. I not only do this in the market, but I will do it when I’m at a nursery trying to pick a particular variety of herb to purchase.”
-Chasing Delicious (http://chasingdelicious.com/kitchen-101-produce/)

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David Olson is a nationally-recognized American Culinary Federation (ACF) Chef, television personality and social network influencer, award-winning recipe developer, live fire grill master, international adventurer, and the creator behind, “LiveFire Republic”…

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